The bean salad, lentil walnut taco meat, rice, and dressing should all stay fresh for up to 7 days. If you plan on eating this throughout the week, you may need to make guacamole fresh since it only lasts a day, and is really best made fresh. Allergic to walnuts? Try replacing them with minced mushrooms. Different texture, but also meaty and it adds to the flavor!
2tspchipotle saucefrom the can of chipotle peppers
Corn & Bean Salad
1can red kidney beans or black beansdrained and rinsed
2cupsfrozen or fresh cornthawed or grilled or quick sautéed if fresh
¼cupred oniondiced (optional)
½teaspoonsalt + more to taste
juice of 1 lime
1/2jalapeño pepperminced (seeded or unseeded)
juice of 2 limes
Place the romaine in your serving bowl, and toss with the salad dressing.
Add the other ingredients to the bowl, and garnish with fresh cilantro.
Place the ingredients into a jar.
Tighten the lid and shake until emulsified.
Lentil Walnut Taco Meat
Warm oil in a skillet over medium heat.
Add the garlic, and sauté for about 30 seconds or until fragrant and slightly golden. Be careful not to burn it.
Add the chopped walnuts, and stir well. Toast for about 3 minutes, or until fragrant.
Add the lentils, tomatoes, chipotle pepper and sauce, oregano, cumin, and salt.
Stir well, and bring to a simmer. Cook for 10 minutes, then season to taste with salt if needed.
Black Bean Corn Salad
Place the ingredients into a mixing bowl and stir well. Season to taste with more salt if necessary.
Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. Tip: I actually like to mash mine with a fork first, then switch to the pestle so that I don't make too much of a mess.